Monthly Archives: November 2012

Midwest Chowder


Midwest Chowder

This is so delicious!  You can add 1 cup ham cubes, chopped cooked chicken or turkey, or flaked cooked cod or haddock, or just leave it vegetarian.

  • 2 cups boiling water
  • 2 cups chopped potatoes
  • 1/2 cup carrot slices
  • 1/2 cup celery slices
  • 1/4 cup chopped onion
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 1/2 cups (10 oz.) shredded sharp cheddar cheese
  • 1 (17-oz.) can cream style corn

In a large Dutch oven, combine water, vegetables and seasonings.  Cover and simmer 10 minutes or until veggies are cooked.  Do not drain.  Make a white sauce with butter, flour and milk.  Add cheese and stir until melted.  Add to undrained vegetables and then add corn.  Heat, but do not boil.

Makes 6 to 8 servings.

“Christ’s forgiveness is the door to a new beginning.”


Cranberry Gel


Cranberry Gel

Thanksgiving is coming and this will definitely be on my table.

If you don’t like whole cranberry sauce, try this.  If you cook this until thick, you can put it in a jar and chill.  When time to eat, slide out of jar and slice.  Or the way I love it is cooked slightly less than thick and then slather it on biscuits.  Yum!

  • 4 cups fresh cranberries
  • 1 cup water
  • 2 cups sugar

In medium saucepan, over medium heat, add berries and water.  Cook until berries pop, then push through a food mill.  (Or leave whole, if you prefer)  Return to pan and add sugar.  Bring to a boil and cook until desired thickness.

Put in jars and refrigerate.  Or serve in a beautiful glass bowl.

“The anchor of God’s faithfulness holds firm in the strongest storms.”

Sloppy Joe Calzones


Sloppy Joe Calzones

My 8-year old grandson, Caleb, had so much fun making these with me.  I know it is much easier to just make the sloppy joes and put them on buns, but this was something different and fun.  And delicious also, I might add.

  • 2 tablespoons canola oil
  • 1 onion, minced
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • 1 pound ground beef
  • 1/4 teaspoon pepper, optional
  • 1 teaspoon brown sugar
  • 1 cup tomato puree
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 teaspoon hot sauce
  • 1 can Pillsbury Grands buttermilk biscuits
  • 1/2 to 1 cup shredded Cheddar cheese

Heat oil in a large skillet over medium heat.  Add onion and salt and cook until onion is soft, about 10 minutes.  Add the garlic and chili powder and cook, uncovered, stirring constantly, until fragrant, about 30 seconds.  Add the beef and cook, breaking up the meat with a wooden spoon, until just pink, about 3 minutes.  Don’t overcook.

Add pepper, if using, brown sugar, tomato puree, ketchup, water, and hot sauce.  Simmer until sauce thickens, 8 to 10 minutes.

Heat oven to 375 degrees.

Press each biscuit into 6-inch rounds.  Spoon 1/3 cup mixture onto center of round, add a tablespoon of cheese.  Fold dough in half over filling and press to seal.  Place on cookie sheet and bake 10 to 14 minutes or until golden brown.

Makes 8 calzones or (4 sloppy joes on buns)

“God’s help is only a prayer away!”


Oven-Fried Chicken


Oven-Fried Chicken

I’m not a big fan of white meat, but this chicken was so deliciously moist.  I used organic chicken so I don’t know if that had anything to do with it or not or if it was just the marinade.  But I must say, it was really good!!  And it is only 216 calories per breast.

  • 2 cups buttermilk
  • 2 tablespoon Dijon mustard
  • 2 1/4 teaspoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons black pepper (I didn’t use any pepper)
  • 1 teaspoon hot pepper sauce
  • 8 skinless, boneless chicken breasts (10 to 12 oz. each)*
  • 2 1/2 cups crushed corn flakes
  • 3/4 cup fresh bread crumbs
  • 1/2 teaspoon ground poultry seasoning
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil

Whisk buttermilk, mustard, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon black pepper, and hot sauce together in large bowl.  Add chicken, turn to coat well, cover, and refrigerate at least 1 hour or overnight.

These are large chicken breasts so I made a half recipe for the two of us.  You can put your chicken in a plastic bag with the marinade and is easier to turn over to marinade.

Adjust oven rack to upper-middle position and heat oven to 400 degrees.  Line rimmed baking sheet with foil, set wire rack on sheet (I didn’t do this), and coat with nonstick cooking spray.

Gently toss corn flakes, bread crumbs, remaining 1/2 teaspoon garlic powder, remaining 1/2 teaspoon black pepper, remaining 1/4 teaspoon salt, poultry seasoning, paprika, and cayenne in shallow dish until combined.  Drizzle oil over crumbs and toss until well coated.  Working with one piece at a time, remove chicken from marinade and dredge in crumb mixture, firmly pressing crumbs onto all sides of chicken.  Place chicken on prepared rack, leaving 1/2 inch of space between each piece.  Bake until chicken is deep golden brown, juices run clear, and instant read thermometer inserted into breast reads 160 degrees, 35 to 45 minutes.

* You may use bone-in chicken breast, if you like, it may take the full 45 minutes to bake.  Check temperature deep into the breast.  I baked my boneless breasts about 30 minutes.

“The best witness for Christ shows God’s grace and shares His love.”